In Vitroprebiotic effects of Acacia gums onto the human intestinal microbiota depends on both botanical origin and environmental pH

Michel, Catherine; Kravtchenko, T.P.; David, A.; Gueneau, S.; Kozlowski, F.; Cherbut, Christine

doi:10.1006/anae.1998.0178

Cited by 74 publications

(72 citation statements)

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“…The medium composition (g l −1 ) was as follows: 1.0 cellobiose, 1.0 xylan, 1.0 arabinogalactan, 0.5 inulin, 1.0 soluble potato starch, 3.0 casein acid hydrolysate, 5.0 bacto™ tryptone, 1.5 meat extract, 4.5 yeast extract, 4.0 mucin, 0.4 bile salt, 0.05 hemin, 0.61 MgSO 4 , 0.1 CaCl 2 ∙2H 2 O, 0.2 MnCl 2 ∙4H 2 O, 0.005 FeSO 4 ∙7H 2 O, 0.1 ZnSO 4 ∙7H 2 O, 2.0 KH 2 PO 4 , 6.0 NaHCO 3 , 4.5 NaCl and 4.5 KCl. One ml of each of Tween 80 and vitamin solution (Michel et al ., 1998) was also added. Short‐chain fatty acids were added to supply initial nutrients (Duncan et al ., 2002a) to give the following final concentrations: acetate (33 mM); propionate (9 mM); isobutyrate, isovalerate and valerate (1 mM each).…”

Section: Methodsmentioning

confidence: 99%

Cryopreservation of artificial gut microbiota produced with in vitro fermentation technology

Bircher

Schwab

Geirnaert

et al. 2017

Microbial Biotechnology

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SummaryInterest in faecal microbiota transplantation (FMT) has increased as therapy for intestinal diseases, but safety issues limit its widespread use. Intestinal fermentation technology (IFT) can produce controlled, diverse and metabolically active ‘artificial’ colonic microbiota as potential alternative to common FMT. However, suitable processing technology to store this artificial microbiota is lacking. In this study, we evaluated the impact of the two cryoprotectives, glycerol (15% v/v) and inulin (5% w/v) alone and in combination, in preserving short‐chain fatty acid formation and recovery of major butyrate‐producing bacteria in three artificial microbiota during cryopreservation for 3 months at −80°C. After 24 h anaerobic fermentation of the preserved microbiota, butyrate and propionate production were maintained when glycerol was used as cryoprotectant, while acetate and butyrate were formed more rapidly with glycerol in combination with inulin. Glycerol supported cryopreservation of the Roseburia spp./Eubacterium rectale group, while inulin improved the recovery of Faecalibacterium prausnitzii. Eubacterium hallii growth was affected minimally by cryopreservation. Our data indicate that butyrate producers, which are key organisms for gut health, can be well preserved with glycerol and inulin during frozen storage. This is of high importance if artificially produced colonic microbiota is considered for therapeutic purposes.

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Section: Methodsmentioning

confidence: 99%

Cryopreservation of artificial gut microbiota produced with in vitro fermentation technology

Bircher

Schwab

Geirnaert

et al. 2017

Microbial Biotechnology

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“…The medium was similar to that described by Macfarlane et al (1998) and modified for children by reducing the bile salt concentration from 0.4 to 0.05 g l 21 in order to reproduce the ileal chyme of a young child (Le . A 0.5 ml volume of a filter-sterilized (Minisart, 0.2 mm pore-size, Sartorius) vitamin solution (Michel et al, 1998) was added to 1 l of the autoclaved (15 min, 121 uC) medium. For prebiotic treatments, the medium was supplemented with 15 g l 21 high-solubility inulin (Orafti HIS, Beneo Orafti) before autoclaving.…”

mentioning

confidence: 99%

Unexpected consequences of administering bacteriocinogenic probiotic strains for Salmonella populations, revealed by an in vitro colonic model of the child gut

et al. 2010

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New biological strategies for the treatment of Salmonella infection are needed in response to the increase in antibiotic-resistant strains. Escherichia coli L1000 and Bifidobacterium thermophilum RBL67 were previously shown to produce antimicrobial proteinaceous compounds (microcin B17 and thermophilicin B67, respectively) active in vitro against a panel of Salmonella strains recently isolated from clinical cases in Switzerland. In this study, two three-stage intestinal continuous fermentation models of Salmonella colonization inoculated with immobilized faeces of a two-year-old child were implemented to study the effects of the two bacteriocinogenic strains compared with a bacteriocin-negative mutant of strain L1000 on Salmonella growth, as well as gut microbiota composition and metabolic activity. Immobilized E. coli L1000 added to the proximal colon reactor showed a low colonization, and developed preferentially in the distal colon reactor independent of the presence of genetic determinants for microcin B17 production. Surprisingly, E. coli L1000 addition strongly stimulated Salmonella growth in all three reactors. In contrast, B. thermophilum RBL67 added in a second phase stabilized at high levels in all reactors, but could not inhibit Salmonella already present at a high level (>107 c.f.u. ml−1) when the probiotic was added. Inulin added at the end of fermentation induced a strong bifidogenic effect in all three colon reactors and a significant increase of Salmonella counts in the distal colon reactor. Our data show that under the simulated child colonic conditions, the microcin B17 production phenotype does not correlate with inhibition of Salmonella but leads to a better colonization of E. coli L1000 in the distal colon reactor. We conclude that in vitro models with complex and complete gut microbiota are required to accurately assess the potential and efficacy of probiotics with respect to Salmonella colonization in the gut.

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“…The latest clinical studies confirmed that concentrations of bifidobacteria, lactobacilli and total lactic acid bacteria group were significantly increased by Fibregum TM at a dose of 10 g per day (Michel et al, 1998;Cherbut et al, 2003).…”

Section: Prebioticsmentioning

confidence: 78%

“…The high molecular weight, the high degree of branching and the compact structure make attack by bacteria difficult and slow. A slow fermentation lowers total gas production and avoids painful bloating and flatulence (Michel et al, 1998;Cherbut et al, 2003).…”

Section: High Gut Tolerancementioning

confidence: 99%

Acacia Gum (Gum Arabic)

Thevenet

2009

Food Stabilisers, Thickeners and Gelling Agents

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Acacia gum, also known as gum arabic, is a natural gum exudate obtained from acacia trees in the 'African sub-Sahelian zone'. The gum has a highly branched compact arabinogalactan structure which gives a low-viscosity solution together with a central protein fraction that provides good emulsification properties. The powder hydrates readily in water and concentrations up to 40-50% can be handled easily. Key food applications include a range of confectionery products, flavoured oil emulsions and capsules and health foods as a source of soluble fibre with prebiotic properties.

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In Vitroprebiotic effects of Acacia gums onto the human intestinal microbiota depends on both botanical origin and environmental pH

Cited by 74 publications

References 0 publications

Cryopreservation of artificial gut microbiota produced with in vitro fermentation technology

Cryopreservation of artificial gut microbiota produced with in vitro fermentation technology

Unexpected consequences of administering bacteriocinogenic probiotic strains for Salmonella populations, revealed by an in vitro colonic model of the child gut

Acacia Gum (Gum Arabic)

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